Festive Cranberry-Pistachio Stuffed Acorn Squash
Discover a holiday feast favorite with our Cranberry-Pistachio Stuffed Acorn Squash! A delightful blend of flavors for your festive table.
Recipe Overview
Discover a holiday feast favorite with our Cranberry-Pistachio Stuffed Acorn Squash! A delightful blend of flavors for your festive table.
Ingredients
- • acorn squash: 3 small
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • ground black pepper: 1/2 teaspoon
- • quinoa: 1 cup, cooked
- • dried cranberries: 1/2 cup
- • shelled pistachios: 1/3 cup, roughly chopped
- • shallot: 1, finely chopped
- • garlic: 2 cloves, minced
- • fresh thyme leaves: 1 tablespoon
- • honey: 2 tablespoons
- • ground cinnamon: 1/2 teaspoon
- • feta cheese: 1/4 cup, crumbled
Instructions
- 1 Preheat your oven to 400°F (200°C). This ensures that the squash roasts evenly, becoming tender and slightly caramelized.
- 2 Halve the acorn squashes and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 25-30 minutes until tender.
- 3 While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Sauté the shallot and garlic until fragrant and translucent, about 3 minutes.
- 4 In a large bowl, combine the cooked quinoa, cranberries, pistachios, sautéed shallot and garlic, thyme, honey, cinnamon, and half of the feta cheese. Stir until well mixed.
- 5 Remove the squash from the oven and turn them cut side up. Fill each squash with the quinoa mixture, mounding slightly. Return to the oven for another 10-15 minutes, allowing the flavors to meld.
- 6 Once done, sprinkle the remaining feta cheese over the stuffed squashes and serve warm. The residual heat will slightly melt the cheese, adding a creamy finish.
Serving Suggestions
- • This Festive Cranberry-Pistachio Stuffed Acorn Squash pairs beautifully with a crisp white wine, such as a Sauvignon Blanc, offering a bright contrast to the dish's earthy flavors. For a non-alcoholic option, consider a sparkling apple cider to complement the squash's natural sweetness. Garnish with sprigs of fresh thyme for a pop of color and a hint of herbal aroma. Serve alongside a fresh green salad with a vinaigrette dressing to balance the richness of the dish. For an extra festive touch, arrange the squash halves on a large platter with additional cranberries and pistachios sprinkled around. If you're looking for a heartier holiday spread, pair this dish with a roasted turkey or a glazed ham. The combination of flavors will create a memorable feast that appeals to both vegetarians and meat-lovers alike.
Storage Tips
Store any leftover stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. When reheating, place the squash in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. This will help maintain the dish's texture and flavor. For longer storage, you can freeze the stuffed squash. Wrap each half individually in plastic wrap and then in aluminum foil before placing them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and follow the same oven reheating instructions. To maintain quality, avoid reheating in the microwave as it can make the squash soggy. For a quick refresh, broil for the last 2-3 minutes to re-crisp the edges.
